Grilled pumpkin is an easy and quick side dish, my husband loves it marinated and then seasoned with balsamic vinegar. It’s also excellent simply seasoned with olive oil and rosemary or with a sweet and sour dressing. Roasted pumpkin over the coals is a diet-friendly, low-calorie vegetable recipe.
SEASONALITY
#pumpkin – it is harvested from August and depending on the variety, it can be stored until April
PUMPKIN RECIPES
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: half a small pumpkin
- Cooking methods: Stovetop
- Cuisine: Healthy
Grilled Pumpkin
- Half Pumpkin (with firm and compact flesh)
- to taste Extra virgin olive oil (or peanut oil)
- to taste Salt
- to taste Rosemary (chopped)
- Half clove Garlic (chopped)
- 1 teaspoon Vegan honey
- to taste Balsamic vinegar
Tools
- Cutting board
- Knife smooth blade, well sharpened
- Cast iron pan
How many calories does roasted pumpkin contain? The calories in grilled pumpkin depend on various factors, such as the amount of oil used and other added ingredients. Generally, 100 grams of cooked pumpkin provide about 49 calories.
Grilled Pumpkin
Prepare the pumpkin
Use a yellow or red pumpkin (the Hokkaido pumpkin can be eaten with the skin) remove the peel if it is too tough.
Wash it well externally, then cut it in half and then into wedges. Clean it internally to remove all seeds and strings. Cut into thin slices about a quarter inch thick.
Prepare the dressing
In a small bowl (or a wide cup) pour: the oil, a little water, salt, and other optional flavors. Mix the sauce to emulsify it.
Season
Place the pumpkin slices in a bowl and with the help of a food brush oil them externally with the emulsion.
Cook the pumpkin
Place the pumpkin slices on the hot grill (or on the grid over the coals). Grill on medium-low heat for about 5 minutes per side.
ALTERNATIVES
MARINATED PUMPKIN: for a less caloric result, grill the pumpkin naturally without any seasoning. Once cooked, place it on a plate and marinate on top with extra virgin olive oil, a little salt, and your favorite herbs.
VEGETARIAN variations
PUMPKIN CARPACCIO: place the grilled slices on a serving plate. Oil and sprinkle with chopped nuts (almonds, hazelnuts, walnuts, pine nuts, pistachios…) and/or cheese shavings.
variation for OMNIVORES
Pumpkin main course with cold cuts: place strips of speck or bacon on already grilled pumpkin slices (previously sautéed in a non-stick pan without oil).
How to flavor grilled pumpkin?
There are many options to enhance the flavor of grilled pumpkin and create a delicious dish:
– herbs: add chopped aromatic herbs like marjoram, mint, oregano, rosemary, sage, savory, thyme, dill, basil, tarragon, or parsley to the grilled pumpkin for an aromatic touch
– spices: you can use spices like black pepper, long pepper, cinnamon, cloves, cumin, turmeric, nutmeg, or paprika
– garlic: garlic, both fresh and powdered, can give a rich and robust flavor to grilled pumpkin
– olive oil: a splash of good extra virgin olive oil can add depth and richness
– balsamic vinegar: a balsamic vinegar reduction can be used to give a slightly sweet and tangy touch
– honey or maple syrup: for a touch of sweetness, you can brush the pumpkin with honey or maple syrup before grilling
– ginger and orange: a mix of grated fresh ginger and orange juice can create a delicious marinade
– cheese: after cooking, sprinkle the grilled pumpkin with grated cheese like parmesan or pecorino for a salty and flavorful touch
– nuts or seeds: add crunchiness with chopped nuts, sunflower seeds, or toasted pumpkin seeds on top of the grilled pumpkin
– yogurt and mint sauce: mix natural yogurt with fresh mint leaves to create a fresh sauce to serve over grilled pumpkin.
Experiment to find the combination of flavors you prefer.
